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Picnic Food Safety

Pack some sandwiches, fill the cooler with ice, put the kids in
the car, we are going on a picnic! Nothing says summer like a picnic
in the park, at the ball field, or in the backyard. Unfortunately,
warm temperatures help bacteria to grow faster and if your food
is not handled safely, you can end up with a foodborne illness.
Follow the steps below to help keep your family and friends safe.

Why picnic foods can be hazardous:

Picnic food is handled by a lot of people and requires a lot
of handling during preparation. Ex. Cutting fruit, making hamburger
patties, putting together salads.

Food is not cooled quickly after it is cooked. Many times food
is precooked and a large amount is prepared. The food must be
cooled quickly in the refrigerator, and immediately after it is
cooked to prevent bacteria growth. The food should be placed in
shallow containers, no deeper than two inches, in order to help
it cool quickly.

Equipment to keep cold food cold and hot food hot is not used
at a lot of picnics and the food sits out for long periods of
time. The longer food is stored at outside temperatures, the more
bacteria can grow.

Safe food preparation:

Wash your hands before preparing food and after any contact
with raw meat.

Use clean utensils and containers. Do not put cooked food in
a container that held uncooked food without first washing the
container with hot, soapy water.

Prepare picnic foods no earlier than the day before the event
unless the food will be frozen.

Thaw frozen foods in the refrigerator and not at room temperature.

Wash melons before cutting them because bacteria can live on
the rinds. Keep cut melon in the refrigerator.

Packing for food safety:

Keep cold food cold (41°F).

Pack cold foods in a cooler with plenty of ice or frozen
gel packs.

Place the food in watertight containers and completely immerse
it in ice in the cooler.

Transport your cooler inside your car because the temperature
in trunks can get very hot.

Keep your cooler in a shady area with a blanket over it
for extra insulation when you arrive at the picnic-not in
a closed up car.

Keep hot foods hot (135°F).

If you bring take out food such as fried chicken, keep it
hot on your trip and eat it within an hour of purchasing.

Wrap hot foods in towels and newspaper and carry it in a
box or heavy paper bag.

Keep the food warm on a lit grill or eat within an hour.

If you know that you will not be able to keep foods cold or
hot, bring non-perishable food such as peanut butter and jelly,
fresh fruits and vegetables, pretzels, unopened canned meat.

Pack moist towelettes if your picnic site will not have running
water to use for handwashing.

Utensils and dishes

Make sure to bring enough utensils and dishes if you are
going to be cooking. Cooked meat should never be placed on
dishes that held raw meat. Proper washing at a picnic may
be difficult so consider bringing disposable items for food
preparation.

Cooking at the picnic

Looks can be deceiving when grilling. Check the temperature
of the food, do not rely on the way the outside looks.

Follow the temperature guidelines below

Whole poultry 165°F

Poultry breasts 165°F

Cooked meats (hot dogs) 165°F

Ground poultry burgers 165°F

Ground beef burgers 155°F

All cuts of pork 155°F

Beef, veal, and lamb steaks 145°F

Roasts and chops 145°

Time to eat:

Remember to keep cold food cold and hot food hot.

Food should be left out for no more than two hours. If the temperature
outside is 90°F or warmer, food should be out no more than
one hour.

Grilled food should be eaten shortly after it is cooked.

Keep foods covered to limit the exposure to insects.

Place leftovers that have been out for less than two hours immediately
in a cooler or throw them out.

If there is a doubt of how long the food has been sitting out,
throw it out.

There must be ice in a cooler to keep food cold-cold, melted
ice water is not cold enough and food should be thrown out.